50 Perfect Sides to Serve with Salmon

Asparagus is one of the most versatile vegetables you can cook — you can grill it, toss it in the air fryer, and even cover a bunch in cheesy sauce. But one of the easiest and best ways to enjoy it is by roasting.

This classic vegetable side comes together in minutes.

Perfectly seasoned broccoli florets roasted until crisp and caramelized.

Sweet corn kernels simmered in butter and cream is better than anything from a can.

With a little love (thanks to lemon zest and juice, Parmesan cheese, and toasted almonds), these easy roasted green beans will be your new favorite side dish. The best part: They only take about 10 minutes to cook.

Miso is a fantastic ingredient that makes simple roasted carrots into something magical.

If you’re looking for a wildly quick and easy side dish that comes together in under five minutes, the answer is snap peas. Sautéed in a fiery skillet with a glug of olive oil and finished with a squeeze of lemon, they make for a light and vibrant side with a tender, snappy bite and bright flavor.

Combine sautéed cremini mushrooms and onions with the slight acidity of lemon juice and white wine for a dish that bursts with umami.

Tender asparagus baked under creamy Alfredo sauce until bubbly and browned.

Sweet, jammy roasted carrots get a salty, crispy Parmesan crust.

Tender baby spinach, mixed in a flavorful cream sauce, makes one of the best and easiest side dishes for your salmon dinner.

Snappy blanched green beans served with sautéed shallots and buttery sliced almonds.

If you love roasted cauliflower, you must try melting your cauliflower. Melting cauliflower takes inspiration from the brilliant technique used for melting potatoes.

It's just the right balance of spicy, sweet, and tangy, thanks to harissa paste and honey.

A simple recipe for sautéed cremini mushrooms in a rich and creamy garlic Parmesan sauce.

It’s the cheesiest way to eat your green cabbage.

The vegetable, often called baby broccoli, isn’t just immature broccoli — instead it’s a hybrid of broccoli and Chinese broccoli.

A drizzle of maple syrup gives it a sweet finishing touch.

Smashed carrots will be your new go-to veggie side dish.

It’s all about the compound butter.

There are endless ways to cook potatoes, all marvelous in their own right. But if we had to pick just one, it would be these melting potatoes. When sliced into thick rounds, blasted with high heat in the oven, and bathed in butter and broth, humble potatoes become their most luxurious, tender selves — with very little effort from you.

Is there nothing more comforting and delicious than mashed potatoes? This creamy side dish is the perfect pairing for pan-seared salmon.

The secret to the best ever baked potatoes? Cook them like the British do.

They’re melt-in-your-mouth creamy and packed with a big savory, lemony flavor.

The secret to these impossibly crispy potatoes? Not baking or boiling. All you need is a skillet and a lid (yes, really) to pull off these perfect spuds. Here, they’re finished with fresh herbs and a pat of butter, which browns quickly, turns a little nutty, and takes the potatoes over-the-top.

Garlic confit improves just about everything, including these buttery mashed potatoes.

The dish is just three humble ingredients — potatoes, fresh dill, and garlic — but their combination is magical.

Inspired by melting potatoes, thick slices of potatoes get tossed with a lemony herb butter and cooked in a hot oven, creating a crispy, snappy crust on the outside.

Skip the roux! My easier version of this cheesy classic is so much better.

The easiest, simplest way to make the best baked sweet potatoes every time.

Thinly sliced potatoes get tossed with a flavorful cream sauce, layered with plenty of Pecorino Romano, and baked until browned and bubbly.

Yukon gold potatoes are boiled then roasted to get a mixture of browned, super-crunchy bits and creamy spuds in every bite.

Learn how to make colcannon — a classic Irish side dish of mashed potatoes and cabbage dressed with browned butter.

Crispy outside + ultra-creamy inside = your new signature sweet potato side dish.

Inspired by Greek potatoes, this easy potato salad is packed with bright, tangy flavors.

Thin slices of potatoes are doused in a cheese-bolstered cream mixture and baked in a skillet until it becomes a crispy and tender gratin-like dish that everyone will love.

These super-crispy roasted potatoes have a magical sauce of butter, mayonnaise, and ranch seasoning mix.

Mixed with nutty brown butter and deeply savory miso paste, these fluffy potatoes will be the salmon dinner MVP.

Partnered with grainy Dijon mustard, these potatoes have a pop of tang to complement their crispy, crackly edges.

An easy, impressive recipe for restaurant-quality fondant potatoes made with just five staple ingredients.

Cucumber salad is the perfect thing to make when you want something lighter on the table that still brings serious flavor. This five-ingredient salad is bright and tangy, with just enough sweetness to keep the acidity in check.

We’re here for the feta cheese. Juicy tomatoes, cooling cucumbers, crunchy onions, and briny olives all work together to create a bowl loaded with contrasting flavors and textures. Once you toss everything (including lots of feta, of course) in a tangy red wine vinaigrette, the salad really sings.

Caesar salad is a classic for a reason.

An easy, potluck-friendly recipe for classic cucumber dill salad tossed in a tangy sour cream dressing.

A potato salad that isn’t “potato salad.” The dressing is a combination of shallots, whole grain mustard, maple syrup, golden raisins, and a little soy sauce give the vegetables a salty, tangy, not-too-sweet flavor boost.

Packed with juicy tomatoes, marinated artichoke hearts, and hearty chickpeas, this salad is the perfect side for grilled or pan-seared salmon.

A light, fresh salad of quick-pickled cucumbers and chopped fresh chives that's perfect with creamy lemon-dill salmon and crispy skillet-fried potatoes.

We don’t know who needs to hear this, but salads are not just an assortment of raw vegetables! One of the most common misconceptions with salads is that you have to eat a little pile of leaves. This roasted cauliflower salad says otherwise.

The best thing to do with that forgotten celery bunch in your crisper (you know the one!).

Persian cucumbers are tossed in rice vinegar, mirin, sugar, sesame oil, and hondashi, a concentrated bonito stock base that enhances umami flavor.